This salad may sound a little unusual, but mark our words it is absolutely delicious. The flavours are fresh and zingy and you can almost feel it doing you good with every mouthful you take. This is a firm summer favourite for us! Ingredients (serves 3-4): 200g quinoa 2 avocados 3 lemons (unwaxed if possible) 200g radishes 500g podded broad beans 2 garlic cloves 1/2 teaspoon cumin seeds 1/2 teaspoon chilli flakes small bunch of parsley 6 tablespoons olive oil salt & pepper to taste Method: Rinse the quinoa under cold running water in a sieve then place in a saucepan with 600ml cold water. Bring to the boil then simmer for 10-12 minutes - until all of the water has been absorbed. Set to one side to cool. Blanch the broad beans for 2 minutes in boiling water then drain (if your beans are young and fresh you could miss this step out). Place in a large bowl. Halve the radishes and add to the bowl. Chop the avocados into bite-sized chunks and add to the bowl. Using a knife, cut the skin and white pith off the lemons, then carefully cut between the membranes of each slice to remove the individual segments. Add these to the bowl and squeeze any excess juices from the lemons into the bowl. Chop the parsley and add to the bowl along with the cumin seeds and chilli flakes. Grate the garlic into the bowl (or use a garlic press) and add the olive oil. Mix all of the ingredients in the bowl together before adding the quinoa to the bowl and mixing well again. You might want to add a drop more olive oil at this stage. Finally, add salt and pepper to taste. Notes: Quinoa is a delicious grain, and one that is full of health benefits as it’s high in protein and wheat-free. However, you if you can’t get hold of quinoa you could easily use bulgar wheat or couscous in this recipe instead. This is such a healthy meal, you probably deserve a glass of chilled white wine to go with it!